French pineapple mooncake
Overview
It is best to use a separate mold for this mooncake and then bake it with the mold, because the dough is very soft and will cause it to deform during the baking process. Moreover, the finished product is very crispy and will fall apart easily when taken out. If you also use a small non-stick mold like the one I used, brush it with egg When applying the egg yolk liquid, it is best to be careful not to brush too much, because too much egg yolk liquid will make the mooncakes stick to the mold and difficult to remove. If there is a little adhesion, you can use a small fork or a toothpick or other thin and sharp objects to hang it along the edge, and then pick it up and take it out easily.
Tags
Ingredients
Steps
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Soften the butter, add sugar and salt and mix well, then pour in the eggs and continue to mix well
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Sift in the low-gluten flour and mix well; then put it in the refrigerator for half an hour; (this must be done)
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Divide the refrigerated dough into 12 equal portions; divide the lotus paste filling into 20g portions, then roll into balls and set aside
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Take a piece of dough and flatten it into a round piece, then wrap it with pineapple filling, seal it and put it into the mold
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After all the wrapping is done, brush the surface of the mooncake base with egg wash
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Then use a fork to lightly draw patterns
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Preheat the oven to 190 degrees for 10 minutes, then put the prepared mooncake dough in and bake for 20 minutes
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After baking, some mooncakes will bulge and crack. After they cool down, they will shrink slightly and the cracks will not be so obvious
